Friday, April 23, 2010

Beet Rosti with Rosemary

I've been a little beet crazy around here lately...just can't seem to get enough of 'em. The Monster, not so much a fan. Well, I think I've finally found a recipe that will allow both of us to enjoy them!I was skeptical, but after reading all of the rave reviews following Mark Bittman's recipe in the New York Times, I figured I'd better give it a go. Ah butter. You just make everything that much better.That's what it takes folks. Butter. Maybe not the healthiest way I fix beets, but it was yummy and with the aid of a shredder blade on a food processor, the recipe is a cinch to make.I only made half of the recipe...using 1 lb of beets instead of 2. I did use the full amount of butter in the pan though! In fact, I followed one commenter's advice and added another pat to the pan after the first side was done and before re-adding the pancake to the pan to cook the second side. The trick is to cook over a moderate heat so that you get a nice crusty exterior, but don't cook it so fast that the interior is left uncooked.We ate this with a salad for dinner and I had a little slice left for my lunch today. Even though I halved the recipe I still used a 12" pan like the original recipe called for...seemed to work just fine.

Beet Rosti with Rosemary:(Mark Bittman-NYT)

2 lbs of beets, peeled and shredded1/2 cup flour (I used whole wheat pastry flour)2 tsp chopped fresh rosemarysalt and pepper to taste2 TBS unsalted butter (I used closer to 3...adding one more and browning before I cooked the second side)

topping ideas: chopped parsley, Greek yogurt, chevre.

In a large bowl, toss shredded beets with rosemary and 1/2 of the flour; mix well. Add the rest of the flour; mix again.Add salt and pepper to taste.Heat 2 Tbs butter in a 12" non-stick skillet over moderate heat. Let butter brown, but not burn.Add beet mixture to pan once butter is nut brown and form into a thick pancake with a spatula.Cook for 8-10 minutes over moderate heat.When first side is crisped, slide pancake onto a plate. Place another plate on top of the pancake and flip.Heat another pat of butter in pan and brown a bit.Now slide the pancake back into the pan and cook second side for about another 10 minutes.Serve hot or at room temperature.

Subscribe To

About Me

I thought it might be a good idea to list the meals I'm making on a daily basis online. One, so I can remember what we've enjoyed serving together for quick reference later, and two, for any friends and family who might want the recipes. Most of the foods I make are pretty simple and fairly nutritious...although I'm noticing some desserts have crept into my menu plans lately!